Midweek Roast Dinner with Garlic Gravy2013-06-25
Who can resist beautiful roast chicken and vegetables smothered in rich garlic gravy? Best of all, this recipe only uses one pot so there is more time to relax afterwards.
- 4 (300g each) chicken marylands
- 4 medium desiree potatoes, thickly sliced
- 1 bunch baby carrots, trimmed, peeled
- 2 small parsnips, peeled, halved
- 4 garlic cloves, unpeeled
- 3 teaspoons fresh thyme leaves
- 25g butter, melted
- 1 tablespoon olive oil
- 2 tablespoons plain flour
- 1 cup chicken stock
Preheat oven to 200°C/180°C fan-forced. Cut 2 deep slashes through the skin and flesh of each chicken piece to the bone.
Arrange potatoes, carrot, parsnip and garlic in a large, heavy-based flameproof roasting pan. Top with chicken, then thyme. Drizzle with combined melted butter and oil. Season with salt and pepper.
Roast, uncovered, for 40 to 45 minutes or until chicken is cooked through and vegetables are tender.
Transfer vegetables and chicken to a large plate. Cover. Place baking dish with pan juices over medium-high heat. Squeeze garlic from skins and add to pan. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture bubbles and is well-browned. Gradually stir in stock. Cook, stirring, for 3 to 4 minutes or until gravy boils and thickens. Strain gravy into a gravy boat. Serve chicken with roasted vegetables and gravy.
Add greens: Cook 150g green beans, trimmed and 1 bunch asparagus, trimmed, halved in a pan of boiling water for 2 to 3 minutes or until tender. Drain.